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Takeda 'style over substance'

Bought a Takeda 240 ish Gyuto after reading many positive reviews, however when it arrived it had the new profile, which is really thick down the edge. Currently it is back in the box; due to it keeps digging in and gripping the chopping board each time I use it.

It is also extremely high which people do mention, however this should not be overlooked as someone’s personal preference or a style which you can easily adjust too. If this is your first knife or you have not been cooking for long it may suit; however if like me you have been around for a few years it will take some getting use too and disrupt your usual cutting style drastically.

In all it is a slower knife to use than a traditional shaped “chefs” knife, which does slow production down in a professional kitchen environment. However for the home cook, foodie, hobbyist they are great talking points.

I think now unfortunately Takeda may be a case of fashion over professional practicality.

I love using my takeda in a pro kitchen. Not on the line but as a prep monster. And I usually use knives with less hight (masamoto, mizuno,fowler) but find the takeda quite enjoyable and a nice change of pace that can really cut anything.

I have around 10 Chinese cleavers, but had this one made to be my dream cleaver.
Aogami Super Steel and Damascus, but with the black finish going 2/3 up in homage to the traditional Chinese Cleavers.

Nice cleaver,most of mine have been barrel handle chinese carbons.A cleaver I use at home is the Suien Virgin Carbon,takes a sharp edge & holds it well,I don't mind a larger blade wt. a little weight.Works well as spatula putting food in the skillet.

In all it is a slower knife to use than a traditional shaped “chefs” knife, which does slow production down in a professional kitchen environment. However for the home cook, foodie, hobbyist they are great talking points.

Not many J-knives take the shape of a "traditional chef's knife". The Takeda's I've seen do have some belly, allowing for some rock chopping, but many professionals here prefer a flat profile.